The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1887-05-16
DOMESTIC HINTS.
MILAN CAKE.


Half pound of sifted flour, quarter
of pound of butter, SIX ounces OF
sugar, two tablespoonfuls of thick sour
cream and one egg. Make paste OF
these ingredients, roll il out and cut ii
into diamond shaped pieces. Glaze
with egg and bake in hot oycn. When
cold place bit of jam or JSly in the
center of each and serve.
SOFT GINGERBREAD.
One cup molasses, ono cup sugar.
one cup butter, one cup sweet milk,
four cups -four four eggs; one table
spoonful OF soda dissolved in milk.
Beat the molasses, butter, sugar and
spice to cream; whip in the beaten
yolks, tho milk, and lastly the whites,
alternating with the flour. Bake in
two loaves.
SPONGE JELLY ROLL.
Four eggs, one cup and a half sugar,
one tablespoon baking powder, beat
the whites separately, and the sugar
and the yolks together, till very light;
then add part of the whites, then cup
of flour, then beat good, then n little
more flour, then the rest of the whites
and stir easy, put, it in and bake.
Spread and roll as quick as you can.
GRAHAM MUFFINs.
Two cups of sour milk, one tea
spoonful soda, two teaspoonfuls sugar,
little salt and graham flour to make
n moderately stiff batter. Add the
soda to the milk and beat for few
moments before adding the other in
gradients. Bake in hot reased gem
tins.
CoRNsTARCH CUsTARD.
Six tablespoonful of cornstarch boil
ed in one quart of milk, 81 sar TO taste,
peel of two lemons grated and the
juice of Qua. When thick, pour into n
wetted dish Beat one cup of sugar
with the whites of five eggs, and pour
over the cornstarch. set in the oven
until slightly brown. Serve hot or
cold, with custard made of the yolks
of the eggs.
DOMESTIC CAKE.
One cup Of butter, two cups of sugar,
one cup of water and an even teaspoon
full of soda. Make stiff paste and
Enead until it does not stick to the
hands or rolling board. Roll very
thin and cut in any fancy shape with
cake cutters aud bake light brown
in quick oven. An egg may be adj
ded ii desired and rolled out, jumbo
shape, in dry sugar.
CRUMPETs.
Take quart from the bread dough
very early in the morning, beat three
fresh eggs, separating the yolks from
the whites, and whip them each to n
froth. Mix them witk the dough, al
ternately, with luke warm water until
you have batter, which set to rise UNI
until breakfast time. Bake in tin rings
on not griddle.
sUEr PUDDING.
One cup full of suet chopped fine,
sprinkle little flour over it to keep
from sticking together; two and one
half cups of flour, one teaspoonful OF
baking powder, one cupiul of apples
chopped finely, one cup Of raisins, three
eggs, spoon each of cinnamon and
cloves. one-half cup of moiasses.
Steam or boil two hours. Serve with
sauce.
POTATO sOUFFLE.
Boil and mash II quart of potatoes.
moisten with pint of boiled milk,
beat separately the whites and yolks of
three eggs, add the yolks to the pota-
toes and II little salt, whisS the whites
to n floth and add just before cooking
the dish. Put the mixture on Il large dim
ner-plate and bake fifteen minutes; serve
as soon as taken from the oven.
MASHED PARsNIPs.
Boil the parsnips until tender. then
strain and mash them very fine. Warm
in a stew pan with little milk, good
piece of butter, pepper and salt; when
warm put in the dish in which they are
going to be served. smooth the top
nicely. brush over with beaten egg and
put in hot oven to brown.
APPLE PUDDING.
Pare and quarter ripe, tart apples;
place them in deep dish, adding a 1T
Tie water; make crust ~ you would
for biscuit; roll about an inch thick.
Place over the apples and steam an
hour. Serve with sauce made of one
third butter. two-thirds sugar, stirred